Click on a label to read posts from that part of the world.
The art of pouring a perfect pint of Guinness
Did you know that it takes 5 minutes to pour a pint of Guinness? That is, it does if you're pouring it correctly. The first time I went to Ireland, I stepped up to the bar, ordered my Guinness, and when the bartender poured it and set it on the counter, I walked away with it. Back at my table, I noticed the glass was only three-quarters full (and no, that's not a metaphor for my overwhelming optimism). I took it back and asked her to top it off; she informed me that it has to settle for a few minutes before it gets topped off. Ashamed at my ignorance, I waited and my patience was rewarded with a thick, rich pint that had a perfect creamy head. A year and a half later I was back in the country on the other side of the bar, and I eventually learned the art of pouring a perfect pint. Here's how:
- Start with a tulip-shaped pint glass that's clean and dry. Tilt the glass to a 45-degree angle under the tap and pour until the glass is three-quarters full.
- Let sit for several minutes to let it settle. The beer should be black and flat.
- After it's settled, fill the glass the rest of the way. No need to tilt the glass anymore; you want to create the signature foamy head on top. It's okay if some foam spills over the side -- that means you've got it full enough!
- Enjoy.
Filed under: Arts and Culture, Food and Drink, Europe, Ireland
Reader Comments (Page 1 of 1)
Joe Mar 17th 2008 7:00PM
When I was promoted to a bartender in a pub here we spent an hour learning this. A lot of our customers are Irish/Aus/NZ/English and you would be demoted to bussing tables for the day if a customer complained. Also, it's poor form to have spillage, you want the foam to start at the 50cl(1 pt) mark (if you're in the EU) and continue up to a thin foamy muffin top.
Extra points for drawing a clover in the foam.